Improvement in the manufacture of biscuit



t dem CHARLES .1). Boss D CHARLES n. BOSS, Jr, OF NEW LONDON,- ooN, rNEOTIOUT.

f Ltfirsment No. 108,097, dated October 11, 1870- The, schedule referred to in these Letters Patent and, making part of the same.

To all whom it may concern V Be it knownythat we, CHARLES 1); Boss andCHARLES D. Boss, J r., of the city and county of New London inthe Stateof Connecticut, have invented a' r certain new andusefulImprovementin-the-Manufiicture of Biscuit; and we do'hcrebydeclarethat the following specification isa full,[clear, and exact descriptionthereof.

, :By thecommon method of. making that variety ofi dry bread, known as.milk5biscuits, flour-dough is a mixed with a quantity of preparedfyeast-sponge to induce the process of fermentation. The acid sogenerated is then 'subjectcd to the ne itralizingj action of an alkali,after which the mass of dough is ready to belnolded and baked.'The'length of time required for all the processes involved tobe'performed is from twelve to fourteen ho ursgand the operation isattendedwith a loss in theweight of material of from eight to tenv pounds in abarrel of flour.-

Ou'r improvement consists in the employment of tartaric acid as anagentof fermentation in place of the yeast-sponge, incombination withthe other ma- .terialsmentioned, in the proportions stated, whereby thelength of time required for the manuthcture of this kind of bread isreduced from about fourteen to two and one-half hours, while its qualityis greatly improved by its increased softness and delicacy, and theprocess is attended with no sensible loss of weight in material. s

\Ve takeone hundred and ninety-six poundsof flour, and" intimately mixwith it, during the operationof sifting the same, one pound of powderedt-artam'c acid. We then take one pound eight ounces of bicarbonate ofsoda, one pound of salt, and five pounds of sugar, dissolved together inone gallon of water, and mix with the acidulated flour. To this masstwenty-eight pounds of lard or butter and six gallens of water areadded, and the whole is thoroughly kneaded into dough.

The carbonic-acid gas evolved upon the contact of I thebicarbonate ofsoda with the acid inthe flour immediately changes the mass, and rendersit 111 a short time fit for baking, and the action'ofsuch agent soapplied with the other materials in. the proportions substantially asgiven, renders the bread, when baked, peculiarly soft and delicate.

\Ve donot claim to havediscovered that a mass of dough can beleavened byan acid and an alkali evolving carbonic-acid gas while incorporated withflour; neither dowe claim the employment separately of any one of thematerials named; but

What we claini as our invention, and cure by Letters Patent-,Lis-

The composition for flour-biscuit, composed of the' materials in theproportion and compounded in the manner substantially as specified.

5 CHARLES D. BOSS, CHARLES D; BOSS, JR,

Witnesses:

EZRA ,0. SMITH, WALTER J OHA EY.

